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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Decadent Irish Chocolate Whiskey Cake Recipe combines luxurious ingredients into the ultimate celebration cake. Serving this lushly intense, bittersweet chocolate cake blended with warm, smooth whiskey signals that the holiday party has started!
- This adult cake is subtly sweet, wonderfully boozy, and indulgently rich.
- Although this chocolate cake is packed with flavor, it is a beautiful blank canvas that inspires creativity. Go simple and elegant with a simple dusting of powdered sugar, or deck it out with whipped cream and ice cream.
I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used in this recipe. My cousin, Michael J Stafford, is the managing director of Stafford Bonded in my hometown of Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). Michael has chronicled the history of the Stafford family in Wexford beautifully on the Stafford Bonded website. O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather, a true inspiration and a great storyteller who recently passed away at 104. You will understand the inspiration when you hear Diarmuid talk of the O’Driscoll family.
Table of Contents
- What is Decadent Irish Chocolate Whiskey Cake?
- Tools You Need
- Key Ingredients and Why
- How to Make Decadent Irish Chocolate Whiskey Cake
- Can I Make Decadent Irish Whiskey Cake in Advance?
- How to Store Decadent Irish Chocolate Whiskey Cake in Advance
- FAQs
- Gemma’s Pro Chef Tips
- More Festive Irish Recipes
What is Decadent Irish Chocolate Whiskey Cake?
- Decadent Irish Chocolate Whiskey Cake is a rich and moist one-layer chocolate cake flavored with smooth Irish whiskey.
- Irish Whiskey cake has withstood the test of time. The earliest writing about it extends as far back as the 1700s when alcohol was used as a preservative as well as a flavor enhancer.
- As European colonists migrated to the Americas, whiskey cake soon found its way across the Atlantic Ocean and is just as popular today.
Tools You Need
- 9-inch springform pan and parchment paper
- Mixing bowl
- Measuring cups and measuring spoons
- Wire whisk
- Silicone spatula
- Large saucepan
Key Ingredients and Why
-
All-purpose flour
- All-purpose flour has 9-11% protein content, which is the perfect amount for giving the cake structure while still having a pleasing light and tender texture.
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Baking soda
- Baking soda is a leavening agent that reacts with acid to create air bubbles to make your baked goods rise and make them fluffy.
- In this recipe, the acidic ingredients of coffee and cocoa powder react with the baking soda.
- Check out my guide, How to Make Baking Powder and Baking Soda Explained, for more information including how to make it at home.
-
Cinnamon and cloves
- The warm, cozy flavor of cinnamon and the peppery-sweet zip of cloves combine to make this cake taste like the holidays.
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Butter
- The fat in butter coats the flour and inhibits gluten formation. This gives the cake a delicate texture.
- Butterfat also gives gingerbread moisture and a pleasantly soft crumbliness.
- Make sure your butter is at room temperature. You’ll know it’s perfect when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.
-
Strong coffee
- Coffee actually intensifies the chocolate flavor. You won’t get a coffee taste, just a more decadent chocolate experience.
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Irish whiskey
- O’Driscolls Irish whiskey, with its smooth and creamy texture with vanilla and caramel flavors, is the perfect warming touch in this cake.
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Cocoa powder
- Cocoa gives this cake deep, rich chocolate flavor.
- Use a good-quality unsweetened cocoa powder for the ultimate decadent cake.
-
Dark brown sugar
- Dark brown sugar not only sweetens and binds ingredients but adds moisture, caramel and molasses flavor, and depth to baked goods.
- Make it at home and learn about the difference between dark and light brown sugar.
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Granulated sugar
- White sugar helps provide structure and a more delicate, fine texture.
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Bittersweet chocolate
- Bittersweet chocolate gives the cake intense chocolate flavor and balanced sweetness.
- The Ultimate Guide to the Different Types of Chocolate gives great information about bittersweet, milk, and dark chocolate and what works best in different recipes.
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Eggs
- Eggs add richness and incorporate air into the batter to help the cake rise.
- Make sure the eggs are at room temperature. For quick ways to do this, please check out my guide to How to Get Room Temperature Eggs.
-
Vanilla extract
- Pure vanilla extract adds depth, warmth, and pulls together the chocolate and whiskey flavors.
How to Make Decadent Irish Chocolate Whiskey Cake
- Prepare: preheat the oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper, butter the paper, and dust with cocoa powder.
- Combine the dry ingredients: whisk flour, baking soda, salt, cinnamon, and cloves in a medium bowl.
- Mix the wet ingredients:
- Combine and cook butter, coffee, whiskey, cocoa, brown sugar, and granulated sugar in a saucepan until sugar is dissolved.
- Then let this chocolate mixture cool in a bowl for 15 minutes. When cool, stir in chopped chocolate, eggs, and vanilla extract. Fold in flour mixture.
- Bake the cake: fold in the dry mixture and pour the batter in the cake and bake for 50 to 60 minutes. Let cool completely, and remove from springform pan. Dust with powdered sugar if desired.
Can I Make Decadent Irish Chocolate Whiskey Cake in Advance?
Yes, you can make this Irish Chocolate Whiskey Cake in advance.
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- If you’re serving the cake within three days, wrap it well or store it in an airtight container and keep it at room temperature for up to three days.
- You can also freeze it. Wrap the cake well in plastic wrap and freeze for up to two months. Let the cake defrost before serving.
How to Store Decadent Irish Chocolate Whiskey Cake
-
- Store leftovers in an airtight container at room temperature for up to three days.
- You can also freeze leftover cake for up to three months.
FAQs
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Can I make this Irish Chocolate Whiskey Cake without eggs/vegan?
- Yes, you can make this chocolate Irish whiskey cake without eggs and vegan. There are great options in our guide, 12 Best Egg Substitutes for Baking and How to Use Them.
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How could I make this cake gluten-free?
- You can use gluten-free all-purpose blend flour if needed!
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Why is this cake baked in a springform pan? Can I use another type of pan?
- This cake has a high moisture content, which means it can be sticky. With its removable ring, a springform makes it easy to release the cake.
- If you don’t have a springform pan, use a 9-inch cake pan lined with parchment paper, buttered and dusted with cocoa powder.
Gemma’s Pro Chef Tips
- When measuring the brown sugar in my recipes, don’t pack it. For the most accurate measurement, use a scale.
- If you don’t want to brew coffee for this recipe, you can use one tablespoon of instant espresso powder mixed into 1½ cups (12 floz/360 ml) water.
- If you want to try this cake without alcohol, just replace it with ½ cup (4 floz/120 ml) of apple juice.
- Try this cake served with freshly whipped Crème Fraiche Whipped Cream.
- A scoop of homemade coffee gelato would go perfectly with this cake.
- Serve with my Irish Whiskey Caramel Sauce recipe (link) for extra indulgence.
More Festive Irish Recipes
- The Perfect Chocolate Guinness Cake
- White Chocolate, Whiskey, and Raspberry Bread Pudding
- O’Driscolls Irish Whiskey Chocolate Mousse Recipe
- O’Driscolls Irish Cream Recipe (Coffee Creamer for Irish Coffee)
- Sweet and Boozy Peach Whiskey Jam
Try These Recipes!
Decadent Irish Chocolate Whiskey Cake Recipe
Immerse yourself in the ultimate indulgence with our Decadent Irish Chocolate Whiskey Cake. A symphony of luxurious Irish flavors awaits!
Servings: 10 servings
Immerse yourself in the ultimate indulgence with our Decadent Irish Chocolate Whiskey Cake. A symphony of luxurious Irish flavors awaits!
Servings: 10 servings
Ingredients
- 2 cups (10 oz/284 g) all-purpose flour
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- 1½ cups (12 oz/340 g) butter
- 1½ cups (12 fl oz/360 ml) strong coffee
- ¾ cup (6 fl oz/180 ml) O’Driscolls Irish Whiskey
- ¾ cup (3 oz/85 g) cocoa powder (plus more for dusting)
- 1⅓ cups (8 oz/225 g) dark brown sugar
- 1 cup (8 oz/225 g) granulated sugar
- 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- Powdered sugar, for serving (optional)
Instructions
- Preheat the oven to 325°F (165°C). Butter and line with parchment a 9-inch (23cm) springform pan, butter the parchment and then dust with a bit of cocoa powder, knocking out the excess. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and cloves. Set aside.
- In a large saucepan over medium heat, combine the butter, coffee, whiskey, cocoa powder, brown sugar and granulated sugar. Cook until the butter melts and the sugar dissolves. Remove from the heat and pour into a bowl to cool down for 15 minutes.
- Stir in the chopped chocolate, eggs and vanilla extract.
- Finally, fold in the flour mixture until combined and pour the batter into your prepared pan.
- Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
- Let cool completely, then unlatch the sides, transfer to a serving plate and dust with powdered sugar (if desired) before slicing and topping with cream or ice-cream.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Recipe Notes
- When measuring the brown sugar in my recipes, don’t pack it. For the most accurate measurement, use a scale.
- If you don’t want to brew coffee for this recipe, you can use one tablespoon of instant espresso powder mixed into 1½ cups (12 floz/360 ml) water.
- If you want to try this cake without alcohol, just replace it with ½ cup (4 floz/120 ml) of apple juice.
- Try this cake served with freshly whipped Crème Fraiche Whipped Cream.
- A scoop of homemade coffee gelato would go perfectly with this cake.
- Serve with my Irish Whiskey Caramel Sauce recipe (link) for extra indulgence.
Just made this yesterday and it was delicious! Moist, fudgey, the whiskey and spices made the chocolate flavour deeper and more complex. Yum!
Just as a sidenote, for step 4 – “Stir in the chopped chocolate, eggs and vanilla extract”, I was unsure of whether the chopped choc was meant to be a mix-in (normally folded into the batter after the dry ingredients have gone in) or melted into the rest of the batter. In the end i treated it as a mix-in.
Thanks for this delicious recipe!
Oh, boy , Gemma! I was going to ask how to get on the list for a barrel of Irish Chocolate Whiskey (or two), only to discover this was a “no such” ingredient. I therefore renamed your recipe in the “Notes” section, where I store my most prominent “going to make” recipes. I called it “Decadent Irish Whiskey Chocolate Cake”. Less confusion for my poor, old gray cells. Unfortunately, there’s a “Secondly”. Several times, in the narrative, and Recipe Notes, you say “Serve with my Irish Whiskey Caramel Sauce recipe (link) for extra indulgence.” The problems are… (1)(link) was not… Read more »